Fire Roasted Tomato Cheddar Chowder - Rich, Luscious & Low Carb

This evening I had planned to grill burgers for dinner. We ran out late this afternoon to pick up a few last minute things because I decided to make my Oven Roasted Zucchini Fries to go along with the burgers. It was bright, sunny and hot outside when we went into the grocery store. As we were checking out, I thought I heard thunder, and looked outside and the sky had opened up. It wasn't simply raining...it was a torrential downpour making it hard to drive the few miles home. There was lots of ponding water on the roads and cars hydroplaning since it came down so heavy and so fast. Hubby assured me it would just pass over us quickly and we'd grill after. Nope...that was over an hour ago and it is so dark outside that it is more like very late night outside than dinnertime. 

So, I had to switch to "Plan B" and in the essence of time, I decided to make my quick and easy Fire Roasted Tomato Cheddar Chowder. It's quick, easy and delicious. Most, if not all of the ingredients, are easily found in your grocery store and are possibly already in your pantry! I actually created this recipe last fall. It was featured in the inaugural issue edition of Wheat-Free Living's digital magazine this past February. 

I made this soup tonight because it was quick and easy and I happened to have all of the ingredients on hand. As a matter of fact, I had just picked up several cans of Muir Glen Organic Diced Fire Roasted Tomatoes at Sprouts this afternoon because they are on sale for half price! I guess it was meant to be. Since I already had some beautiful photos taken of this soup, and it's pitch dark here and storming, I'm going to post a few of the photos that I'd already taken along with the soup recipe. I'll post the Chipotle Cheddar Cracker recipe that went along with the soup tomorrow. It's hard to believe we are only days, if not weeks away from soup and cracker season; I can hardly wait! Enjoy!

Fire Roasted Tomato Cheddar Chowder

Ingredients:

·        2 tablespoons olive oil

·        1/2 cup finely diced onion

·        2 cups chicken stock

·        1 28-ounce can diced fire roasted tomatoes, with juices

·        Pinch dried thyme

·        1/2 teaspoon sea salt

·        1/4 to 1/2 teaspoon chipotle chile powder, to taste

·        2 cups shredded sharp cheddar cheese (about 6 ounces)

·        3/4 cup heavy cream

·        Optional Garnishes: shredded cheddar cheese, crumbled bacon, smoked paprika

Directions:

Heat 2 tablespoons of olive oil in a 3-quart saucepan over medium heat; add diced onion and cook until translucent, stirring occasionally. Add chicken stock and tomatoes to saucepan; increase heat and bring to a light simmer, about 5 minutes.

Remove pan from heat and blend, using an immersion blender, until smooth. Return pan to medium-high heat until soup begins to simmer; add thyme, salt, and chipotle powder; reduce heat to low and simmer uncovered for about 10 minutes.

Add cheddar cheese to soup and whisk until melted; stir in cream and heat just until hot and soup begins to simmer (do not boil). Taste for seasoning.  Serve soup topped with additional shredded cheese, crumbled bacon and dash of smoked paprika, if desired. Serves 4.

Note: This soup is rich and creamy and almost like having a “grilled cheese sandwich dipped in tomato soup” in a bowl. Fire roasted tomatoes add a nice smoky flavor to the soup; if you cannot find canned diced fire roasted tomatoes, regular diced tomatoes may be substituted. If you do not have an immersion blender, the soup can be transferred to a regular blender to process until smooth and then returned to the pan; the immersion blender just saves you a step. Chipotle chile powder also adds a smoky, spicy flavor to the soup. You can easily substitute ancho chile powder in place of the chipotle if you prefer a milder pepper flavor.